This irresistible Cheesy Bean Dip brings together creamy textures and bold flavors in just 35 minutes. Perfect for game days, parties, or casual gatherings, this protein-packed appetizer delivers 15g of protein and 10g of fiber per serving.
The combination of melted cheese and hearty beans creates a crowd-pleasing dip that’s both nutritious and indulgent. Serve it hot and bubbling with tortilla chips or fresh vegetables for an appetizer that will have everyone asking for the recipe.
Ingredients You’ll Need
- Pinto Beans: 30 oz (two 15 oz cans), forms the hearty base
- Cream Cheese: 4 oz (½ block), ensure it’s softened for smooth blending
- Sour Cream: ⅔ cup, adds creamy tanginess
- Taco Seasoning: 1 packet, brings Mexican flavors
- Salsa: ¼ cup, use your preferred variety for personal taste
- Cheese: 1 cup shredded cheddar or Mexican blend, divided for mixing and topping
Step-by-Step Instructions
- Prep Work: Heat your oven to 350°F and drain pinto beans partially (keep some liquid)
- Bean Mixture: Mash beans in a large bowl until mostly smooth with some texture
- Cream Base: Incorporate softened cream cheese and mash until well combined
- Flavor Mix: Blend in sour cream, taco seasoning, salsa, and ¼ cup cheese
- Assembly: Transfer to an 8-inch baking dish, top with remaining cheese
- Baking: Heat for 25 minutes until cheese melts and becomes bubbly
- Serving: Enjoy with tortilla chips, in tacos, or as a side dish
Easy Substitutions
Don’t have all the ingredients on hand? No problem! You can swap pinto beans with refried beans or black beans.
For a lighter version, try light cream cheese and reduced-fat sour cream – it’ll still taste amazing! If you’re out of taco seasoning, mix chili powder, cumin, garlic powder, and a pinch of oregano. Any type of melty cheese works great here – try Monterey Jack or a spicy pepper jack for extra kick.
Make It Your Own
Want to jazz up your bean dip? Add a can of diced green chiles, some chopped jalapeños, or a dash of hot sauce for heat lovers. Sprinkle some fresh cilantro on top after baking, or add a layer of sliced black olives before the cheese.
For extra texture, mix in some corn or diced bell peppers. You can even add a layer of guacamole on top after it cools slightly!
Serving Tips
This warm, gooey dip is perfect for game day or any gathering! Serve it with sturdy tortilla chips, or use it as a spread for quesadillas. It’s also amazing stuffed into burritos or spread on tostadas.
For a fun twist, spoon it over nachos or use it as a topping for Mexican-style baked potatoes. Keep it warm in a small slow cooker for parties!
Storage and Reheating
Let your dip cool down, then pop it in an airtight container – it’ll stay good in the fridge for up to 4 days. To reheat, microwave in short bursts, stirring between each one, or warm it in the oven at 350°F until hot and bubbly again. Add a splash of milk if it seems too thick after refrigeration. This dip tastes even better the next day!
Cheesy Bean Dip
Equipment
- Colander
- Large mixing bowl
- Potato masher
- 8-inch baking dish
Ingredients
- 30 ounce pinto beans two 15 oz. cans
- 4 ounces cream cheese ½ block, softened
- 2/3 cup sour cream
- 1 packet taco seasoning
- 1/4 cup salsa your favorite kind
- 1 cup cheddar or Mexican blend cheese freshly shredded, divided
Instructions
- Preheat oven to 350 degrees F.
- Pour pinto beans into a colander or strainer and allow to sit for a few minutes. DON’T RINSE them–our goal is to remove some of the liquid but not all of it.
- Transfer beans to a large mixing bowl. Use a potato masher or some forks to mash the mixture until relatively smooth, with some chunks.
- Add the cream cheese and mash some more, until combined.
- Stir in the sour cream, taco seasoning, salsa, and ¼ cup shredded cheese.
- Pour mixture into an 8 inch or similar size baking dish and sprinkle the remaining shredded cheese evenly on top.
- Bake in preheated oven for 25 minutes or until cheese is melted and bubbly.
- Serve as a dip with tortilla chips, inside tacos, or as a Mexican side dish.
